Pasta baked with vegetables

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 404, total fat 15 G., saturated fats 4 G., proteins 14 G., carbohydrates 51 G., fiber 4 G., cholesterol 12 mg, sodium 474 mg, sugar 5 G.

This baked Italian pasta is packed with juicy vegetables, and ingredients like white wine, ricotta, and pesto infuse it with a vibrant, multi-faceted flavor. But perhaps the most stunning part of this dish is the crispy breadcrumb and Parmesan crust, which is sure to impress. Want to feed your family healthy vegetables without the hassle? Add some breadcrumbs!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g whole grain penne pasta (feathers)
3 tablespoons olive oil, divided
1 yellow onion, thinly sliced
3 cloves garlic, crushed
1 bunch asparagus, cut into small pieces
1 medium zucchini, cut into small pieces
Black pepper to taste
0.5 cups white wine
2 cups torn fresh kale
1 cup frozen green peas
0.5 cup ricotta
0.5 tbsp. pesto sauce
1 tbsp. spiced breadcrumbs
1/4 tbsp. grated parmesan
0.5 tsp crushed red pepper flakes
Fresh parsley leaves for serving
Coarse salt to taste

Ingredient Substitution Suggestions

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Recipes with similar ingredients: penne pasta, asparagus, zucchini, zucchini, leafy cabbage, peas, ricotta cheese, pesto sauce, breadcrumbs

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Preheat oven to 425°F (220°C).
Cook the pasta according to package directions until al dente. Drain, setting aside 1/4 cup of the cooking water (plus a little extra). Set the pasta and cooking water aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. When hot, add the onion and garlic and stir. Add the asparagus and zucchini and season with a good pinch of salt and black pepper. Cook, stirring, until the vegetables soften, 2–3 minutes. Add the white wine, scraping the bottom of the pan and letting it evaporate. Add the kale, peas, ricotta, pesto, and the remaining 1/4 cup of pasta cooking water and bring to a boil, cooking for 1 minute. Add the pasta and stir thoroughly. Add more pasta cooking water if the sauce is too thick.
Transfer the pasta to a 22x32cm baking dish.
In a medium bowl, combine breadcrumbs, Parmesan, red pepper flakes, and the remaining 1 tablespoon olive oil.
Sprinkle the pasta with the breadcrumb mixture and bake until the breadcrumbs are golden and the sauce is bubbling, 15–17 minutes. Sprinkle the pasta with fresh parsley.

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